My aunt, who lives in Atlanta, Georgia, sent me this recipe. With the vegetables from your garden, it tastes fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 onion, chopped
- 2 cups peeled and diced eggplant
- 2 cups chopped zucchini
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (8 ounce) package frozen cheese ravioli
- ¾ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
- Use yellow summer squash instead of zucchini and substitute 2 or 3 fresh garden tomatoes for the canned tomatoes for another variation.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 449 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have quite enough zucchini, so I made up the difference with extra eggplant. Also, the frozen ravioli only came in 10 oz. packages. Otherwise I stuck to the recipe. I loved it enough to bring some in to the office – my coworkers loved it too!
This was a really good idea! I like someone else’s comment that adding the pasta and cheese makes this heartier. I had cheese/spinach stuffed manicotti on hand and so I laid that across the bottom of rectangular casserole dish and then covered it with the vegetables. I sprinkled parmesan cheese over the top and baked till cheese was golden brown. It was easy to make and has great flavor.
Loved this recipe, so Good!! I used fresh basil and an orange bell pepper, and a layer of marinara on the bottom of the pan. Next time I’m buying more ravioli and going to layer it like lasagna. yummy!!
I did not have eggplant so used 1 large zucchini and 1 large summer squash. Also added a little tomato sauce because we love the flavor and this was delicious!!! I love that I can make this a staple dish for using up summer squash and zucchini.
Hmmm. I’m mixed on this. I skipped the eggplant (don’t like it) and subbed yellow summer squash. I also used garden tomatoes vs canned. While I really enjoyed the flavor of the veggies, the pasta – the ravioli- didn’t seem to “fit” with this And when I had a bite of pasta + veggies – bland. Even after me adding some Parmesan. But when I ate bites of just the veggies – good! If I made again, maybe I would try a smaller noodle like seashell or orzo
It was delicious! I doubled the tortellini and baked in a 9×13 glass dish. I also poured 1/2 jar of spaghetti sauce over tortellini before adding cooked vegetables to add more flavor. My husband and I liked it and had enough left over for another meal. I imagine it will be even tastier tomorrow !
This was an excellent recipe with all the veges. I used COSTCO Chicken & Mozzarella ravioli for the base. It was also good as leftovers. I will be making this on a regular basis.
I had a big long review and it kicked me out. This is going into my “favorites” file. I did some changes to it, but the main thing is this is the best recipe ever!
It was easy and very tasty.
I’ve made this twice. Without onion, but otherwise following the recipe. First time with a can of tomatoes with chilies. That had heat! Very tasty. This time I used 2 cups fresh garden tomatoes and a bit of pepper flakes. That had less heat and was wonderful too! I prefer the later but both are terrific!
It was delicious. I didn’t have fresh spices so used a can of diced tomatoes that included basil and oregano.
I added mushrooms for a more earthy flavor. I also added a dash of red wine.
I made this recipe as stated except I omitted the eggplant and used more zucchini. This was very tasty and I thoroughly enjoyed it, will definitely make this again.
Delicious vegetarian option! The prep work was a lot, but I think worth it. I used fresh tomatoes in lieu of canned, and about 15oz ravioli rather than 8oz. I would say this feeds 4 adults rather than 6. Will definitely make again.
I like to say I won’t make any changes to a recipe the first time I try it. And mostly that’s true. But this time, I cheated by adding asparagus pieces, white mushrooms and yellow summer squash. All because they were in my fridge and I didn’t want to waste them. It was terrific, all the veggies came out tender but not mushy. I made one final adjustment, instead of using plain tomatoes, I used fresh made mild salsa and cut some tiny plum tomatoes lengthwise and scattered them on top, right before the cheese. Just for color and more flavor. I already added this recipe to my favorites, thanks so much. This was delicious.
I finally made a recipe with eggplant and loved the results! I upped the seasonings including some red pepper flakes. Even my mother who always acts unimpressed with my cooking went back for more after a trial taste! I will definitely make again! Great recipe!!
I liked this recipe, but it didn’t “wow” me. I might make it some other time without the eggplant, adding extra squash. I’m not a big eggplant fan and that might have been a factor. It was pretty simple, but still not something I would want to have very often.
Awesome!! Easy to make!
Delicious. I added mushrooms and used fresh tomatoes instead of canned. Will absolutely make again!!
It turned very well and it is a very healthy recipe. I didn’t have ravioli so I used quinua fusilli and cheese on top. It worked. Very recommended!!
I made it with roasted eggplant & zucchini. I used about 2 tsp. minced garlic which was plenty! I added about 1 1/2 cups spaghetti sauce & 1/2 c. water then served over spaghetti noodles. This made about 12 servings @ 12 ounces.